Information
Preparation time: 30 minutes
Cooking time: 20 minutes
Difficulty: Difficult
Serves: 2
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Although this recipe may seem dated, lobster thermidor is a delicious dish. Serve with simple side dishes: a green salad and matchstick fries are all you need.
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Cooking Instructions
- Prepare the cooled, cooked lobster by twisting off the claws. Crack claws with a hammer or the back of a heavy knife. Remove meat. Split the body lengthways, then remove tail meat from each half. Chop this roughly and add to the claw meat. Scrape any brown meat from the head, along with any coral, and add this to the bowl also.
- Remove and discard both the dark gut that runs along the top of the tail and the small sac behind the mouth. Set shells aside.
- Gently sweat the shallots in the butter in a frying pan until soft. Add the white wine and simmer until wine has almost bubbled away. Add the bechamel sauce and mustard and stir well. Remove from heat and add tarragon, 3/4 of the cheese and cayenne. Stir until cheese has melted.
- Pour sauce over lobster meat and stir to coat each piece. Season to taste.
- Pile the meat into the shells, scatter over remaining cheese and place under a hot grill until browned and bubbling.